Heirloom Tomato Salad Recipe
Tomatoes and feta cheese. Need we say more?
Recipe from Tomato Time in the June 2017 issue of TOH magazine
2 tablespoons red wine vinegar
1 garlic clove, minced or crushed with a garlic press
1⁄2 teaspoon sugar
1⁄2 teaspoon kosher salt
1⁄8 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
4 large ripe heirloom tomatoes (or 4 pounds of smaller mixed varieties)
2 ears fresh corn
1 cup crumbled goat or feta cheese
1 cup thinly sliced red onion, rinsed and drained
1⁄4 cup basil leaves, whole or cut into strips
3 tablespoons minced chives
Whisk together the vinaigrette ingredients in a small bowl.
Core and cut each tomato crosswise into 4 thick slices. Steam corn 2 to 3 minutes until just slightly tender; remove kernels by running a knife down the sides.
Place one tomato slice on each of 4 plates. Drizzle with a third of the vinaigrette. Top with a little cheese and onion. Sprinkle with corn kernels and herbs. Continue layering the ingredients, ending with a tomato slice, herbs, and cheese to garnish. Let marinate at least 15 minutes at room temperature before serving.